Corned Beef and Cabbage: Classic Irish Fare?

St Patrick’s Day is synonymous with corned beef and cabbage, isn’t it? Well, in fact the answer to this question rather depends on your location. For Irish-Americans, it is a meal with a deep tradition, enjoyed all year round but relished especially on March 17th. In Ireland, though, the dish is seldom eaten by the native population, and it certainly has no particular association with the country’s patron saint’s day. It’s conceivable nowadays that, if you find yourself in Dublin or Cork around “St Paddy’s Day”, you will find it being offered on restaurant menus, but this is largely a concession to visitors from overseas, especially the United States.

Substantial, economical and comforting, however, the delicious combination of flavoursome corned beef and cabbage does have its roots in Eire and is essentially an evolution of that other real Irish classic, bacon and cabbage. The latter, of course, has influenced cuisines around the world and is reflected in a range of dishes, from the New England boiled dinner to the panackelty or pan haggerty of north-east England. In this short article, we look at the history of the union of humble salt-cured beef and greens and how it became such a vital part of the Irish-American tradition of celebrating St Patrick’s Day.

The proper starting place for this story is probably the beautiful city of Cork in the south of Ireland, which, from the sixteenth century onwards, was at the very forefront of processing and exporting meat, most notably beef. Corned beef was, in general terms, salt-cured, its name deriving from the now obsolete English word for large grains of salt, “corns”. As expert as the Irish were at the process, the locals rarely ate the product of their industry, with poverty largely restricting them to the cheaper salt pork, which they often eked out with vegetables, especially cabbage. Most of the Irish corned beef was exported to the more affluent parts of Great Britain and France and their colonial territories abroad – at least until the abolition of slavery and later the decline of those empires dramatically reduced demand for the product.

During the eighteenth and nineteenth centuries, many Irish people were forced by famine and political strife to emigrate to the New World. They naturally wanted to retain their heritage and customs and – as far as possible – cooked familiar foods. Cured beef, much of it imported from the old country, was more plentiful in America than bacon, but its salty, savoury flavour complemented cabbage perfectly, and it soon came to be loved as much by Irish-Americans as salt pork was by their forebears back home. St Patrick’s Day being an occasion on which people of Irish descent across the globe celebrate their roots, it was perhaps inevitable that the dish would become an integral part of the celebrations. A fascinating footnote to corned beef’s emergence in America is that it happened roughly simultaneously with the arrival in the country of large numbers of Jewish immigrants, themselves escaping hardship and seeking new opportunities, who ate the very similar kosher beef.

While their counter-parts in Ireland still stick mostly to cuts of bacon with cabbage and rarely eat corned beef in any form, Irish-Americans continue to enjoy their parallel custom and frequently cook the meal for friends and family. There are huge variations in the way people choose to prepare the dish, and you will see recipes calling for everything from a stock of Irish stout to the use of some fairly exotic spices like mace. Likewise, some chefs prefer to braise the food in the stove or in a slow-cooker, while others prefer to boil it in a pan on the hob. Having consulted many sources (and our taste buds), we prefer the following version:

For Corned Beef and Cabbage take:

A scant two-kilogram corned beef brisket (your butcher will probably appreciate a few days’ notice if this cut isn’t in his usual repertoire)

1 large cabbage (traditionally a green, leafy cabbage, but you will sometimes see recipes calling for white or “sweetheart” cabbages)

Salt and pepper for seasoning

Method:

1. Place the corned beef in a large pan with the onions, carrots, mustard powder and herbs. Cover this with cold water.

2. Bring the contents of the pan to a rolling boil, then reduce the heat and simmer for an hour, occasionally skimming off and discarding any fat that has risen to the surface.

3. Take off the outer leaves of the cabbage, and rinse and cut the remainder into quarters.

4. Add the cabbage to the pan and cook for at least another hour (probably more like two).

5. Taste and then season accordingly.

6. Serve the corned beef cut into substantial slices, with the vegetables, on a large platter.

The finished dish of corned beef and cabbage, as with bacon and cabbage, is nowadays enjoyed with an appetising pile of buttery potatoes and a variety of fairly spicy condiments – typically hot English mustard and/or horseradish. Many cooks have developed their own tradition, though, and you will sometimes see the platter sitting next to a basket of warm, crusty bread, root vegetable mash or Colcannon. Of course, it wouldn’t be St Patrick’s Day if you didn’t have a pint of Guinness to accompany your meal.

Just as with the Thanksgiving and Christmas feasts, the leftovers of both a bacon and cabbage meal and corned beef and cabbage have become a large part of the tradition of St Patrick’s Day, with families enjoying next-day specialities such as bubble and squeak and even sandwiches prepared from the delicious remains. The latter is especially welcome if you’ve availed yourself of a little too much of Ireland’s black nectar on St Paddy’s Day! We hope you enjoy the celebrations.

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The 68th Fleadh Cheoil na hÉireann will take place in Drogheda. This will be the first time in the history of the Fleadh that it is being held on the

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Event Details

The 68th Fleadh Cheoil na hÉireann will take place in Drogheda. This will be the first time in the history of the Fleadh that it is being held on the north east coast of Ireland.

The annual Fleadh Cheoil na hÉireann has grown over the years to be the largest and most unique cultural festival in the world. With attendance numbers in excess of 400,000 one can truly see its importance. Its significance is cultural, economic and social and it is a tribute to all those who kept the cultural traditions of Ireland alive down through the decades.

For a great many musicians, the Fleadh is the culmination of months of hard work and practice as they compete against fellow musicians, singers and dancers at local Fleadhanna so as to achieve the recognition of being an All-Ireland champion.

For others, the Fleadh is a unique and welcoming festival featuring the very best of traditional arts and offering a wide range of activities to be enjoyed by all.

This years Fleadh will have a significant emphasis on youth with children’s mid-morning sessions organised to run from Monday through to Thursday from 11.00 a.m. – 12.00 p.m. in the Barbican Centre. It will also offer an extensive youth programme which aims to increase student’s awareness of Irish culture and tradition and encourage them to become actively involved in the Fleadh.

Fiddles and bodhrans which were made by the Drogheda Men’s Shed and decorated by secondary school students in the town were on display at the launch and these will be displayed in various shops throughout the town during the Fleadh in August.

Families will be well catered for with lots of events at Seachtain na Gaeilge and the Mid Morning Sessions in the Barbican Centre which will be hosted by Sean O’Laoire, well known singer and Gaeilgeoir from Co. Meath.

Tickets are available to purchase for Fleadh Cheoil na hÉireann 2018 and the line-up of events, activities and performances, which will take place every day from Sunday 12th through to Sunday 19th August 2018, is available to view at www.fleadhcheoil.ie.

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The annual Féile Ceol na Locha Summer School in the Gaeltacht area of Tourmakeady, will take place this year from the 13th to the 17th of August. It is a music, culture and language school sponsored mainly by Údaras na Gaeltachta and An Comhairle Ealaíon, and is held at Coláiste Mhuire, with all tuition provided through the medium of Irish.

Now in its 20th year, the school provides training at beginners and intermediate level in the following subjects: button accordion, tin whistle, fiddle, harp, flute, bodhrán, guitar, concertina, sean-nós dancing, irish singing, art and conversational Irish. Most of the teachers are back year after year.

During the week there will be evening sessions in the local pubs where the tutors, students and locals will be playing.

Registration for the Classes/Workshops will commence in Coláiste Mhuire on at 9.30am on Monday. The Classes/Workshops then take place during the mornings between 10am and 1.30pm. The Summer School is open to all ages from 9 years of age, no upper limit.

For the 5 to 9 years age category, there is Óige Ceol na Locha. The activities include games, art, singing.

On the final day of the summer school the teachers and students will participate in a finale concert at Coláiste Mhuire. This concert provides a great opportunity for all the participants to play and dance together.

Then, early on Friday evening there will be a Barbeque for everyone. This will be held at Paddy’s Bar which is in the village.

Over the years, the school has taken on an international flavour, with participants coming from the UK, Europe and the USA.

As already mentioned, all tuition is through the medium of the Irish language.

For full details of the Summer School and to register for a place, please visit the Ceol na Locha website.

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Now in its 16th year, Masters of Tradition celebrates the best of Irish and International traditional music in its’ purest form through a series of concerts, talks and performances.
The performances

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Event Details

Now in its 16th year, Masters of Tradition celebrates the best of Irish and International traditional music in its’ purest form through a series of concerts, talks and performances.

The performances take place mainly in Bantry House, which is one of Ireland’s most exquisite historic mansions, and in other venues such as St Brendan’s Church.

The event provides a platform where subtle and sometimes obscure elements of Irish traditional music can be heard. By seeking the heart of the music we find a universal voice that has widespread appeal reaching across many cultural and musical barriers.

The festival is headlined by its Artistic Director, Martin Hayes, the fiddler from East Clare, whose distinctive touch and extravagant virtuosity has brought the tradition to new levels. His famous trance-evoking sets with Dennis Cahill have mesmerised audiences all over the world and will do so again this summer!

This year, Masters of Tradition is broadening its reach through two exciting new endeavours Ceolchoirm Rúnda (Secret Concerts) and Cainteanna (Talks).

The Secret Concerts will take place in unusual venues throughout the Bantry area. Admission to these concerts is free but booking is required. If you want to find out who is performing, you’ll just have to come along!

The Cainteanna (Talks) series includes discussions and chats exploring music,
creativity, tradition, philosophy, poetry and history with an occasional tune
or two for good measure. Details on each of these afternoon events are
included throughout the programme.

Also, during the festival impromptu sessions of extraordinary quality continue non-stop day and night on the streets and in the pubs.

Tickets are available to purchase for Masters of Tradition 2018 and the line-up of events, activities and performances, which will take place every day from Wednesday 22nd through to Sunday 26th August 2018, is available to view at www.westcorkmusic.ie/mastersoftradition/programme.

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The Crotty Galvin Traditional Music Weekend, is one of the most authentic and friendliest festivals you are likely to find. It is held at Garrihys Bar in Moyasta, near the

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Event Details

The Crotty Galvin Traditional Music Weekend, is one of the most authentic and friendliest festivals you are likely to find. It is held at Garrihys Bar in Moyasta, near the stunning Loop Head peninsula and named after three celebrated local musicians, Ellen ‘Nell’ Galvin, PJ Crotty and his brother Peadar Crotty.

Musicians, dancers, singers and storytellers are invited every year to perform for the weekend. This year marks its 16th year with it going from strength to strength each year. The weekend features a great line-up of sessions, ceilis, dancing and music classes.

On Saturday afternoon, there will be free music and dance workshops. These will be between 12 and 4pm and are always well attended. The Workshops/Classes will cover Tin Whistle, Concert Flute, Fiddle, Brush Dance and Séan Nós Dancing.

The Weekend kicks off on Friday night at 8pm with a Seisiún. Then at 9.30pm the weekend will be Officially Opened by Jesse McNamara. This will be followed by another Seisiún and a Ceilí with Dal Gcais Ceilí Band.

On Saturday there will be a visit to the green (weather permitting) with a short prayer and a few tunes and an afternoon Seisiún with the Ann Hayes Group in Garrihy’s which will include a host of very talented young musicians. At 5pm the evening Seisiún will begin and will continue well into the night.

Remember that all Musicians are welcome to join in the Siesiúns!

Sunday starts off with Mass in St Flannans Church, Lisdeen at 9.30am followed by a visit to Lisdeen Cemetery to the graves of Nell Galvin and Peadar Crotty.

An afternoon Seisiún will commence at 2pm and then between 7 and 10pm the Seisiún Mór/Ceilí with Shandrum Ceilí Band will be on full flow in the Front Bar and from 10 onwards Donie Nolan and friends will be in the Lounge for a Ceilí.

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This September sees the second Fingal Fleadh and Fair take place in Swords. The medieval grounds of Swords Castle and the Main Street in Swords Village will host a programme of

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Event Details

This September sees the second Fingal Fleadh and Fair take place in Swords. The medieval grounds of Swords Castle and the Main Street in Swords Village will host a programme of workshops and recitals.

This event celebrates the strong tradition of music in the Fingal community and will be centred around participation and performance with free Workshops and Concerts by some of the biggest names in traditional Irish music. It is geared very much for all the family with something for everyone to enjoy.

John Spillane will be returning again this year and performing his ‘Songs We Learned in School’ set which proved to be very popular last year.

Swords Castle will be the key venue for the event with free concerts featuring Lumiere, Kíla, Danú, The Whileaways, The Dixie Micks, John Spillane, The Mulcahy Family, Niamh Parsons and many more.

Also in the castle grounds there will be an Artisan Food, Drink & Craft Fair.

This year there will be a Street Seisiún Competition which will take over Swords on Saturday the 8th with the Main Street closed to traffic.

During the festival there will a ‘Session Trail’ around the town which will feature a mixture of performances and open sessions by musicians from all over the country.

The Fingal Fleadh is the perfect place to meet up with all of your friends for a few tunes and to enjoy a weekend of great music.

If you have any queries regarding the Fingal Fleadh & Fair, please email: [email protected]